Wednesday, November 17, 2010
Black kondakadalai or Channa- 1cup
Coconut Scrapes - 1 tbspn
Mustard Seeds- 1spn
Urad - 1spn
Salt- to taste
How to make:
1) Wash and soak the channa for 8 hrs. Pressure cook the channa with little salt and pinch of turmeric powder. Drain the water.
2) In a pan, heat oil and splutter some mustard seeds and fry urad dal, redchillies.
3) Then add channa to the pan and mix well.
4) Add coconut scrapes and salt to taste.
Note: If you want it to be spicy, coarsely grind coconut and greenchillies. OR, roast 1tsp dania, 1sp urad dal, redchillies 2nos. sesame seed 1/2spn in oil and powder it coarsely. This powder can be added to the sundal with little hing. Gives a different taste.